eCook Meal
Chicken Street Corn Salad
with sweet potato
They say you eat with your eyes, and this colourful combination of fresh & roasted ingredients is both a visual & tasty feast, Chef! Oven-roasted sweet potato, pops of golden corn, pan-fried pieces of Mexican-spiced chicken, plump tomato, bell pepper & spring onion are coated in a creamy yoghurt and garnished with herbaceous coriander. Served on a bed of fresh greens.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Lightly coat with cooking spray or oil (optional) and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
Corn
Lightly coat the Corn with cooking spray or oil (optional) and season. When the roast has 5-10 minutes to go, scatter over the corn and roast for the remaining time until lightly golden.
Chicken
Place a pan over medium-high heat. Pat the Chicken dry with paper towel and cut into bite-sized pieces. Lightly coat with cooking spray or oil (optional), Mexican spice, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
BETTER TOGETHER
In a bowl, combine the roast, Chicken, tomato, peppers, spring onion (to taste), and yoghurt.
TIME TO DINE
Bowl up the green leaves, top with the loaded creamy salad, and garnish with the coriander. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Lightly coat with cooking spray or oil (optional) and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
Corn
Lightly coat the Corn with cooking spray or oil (optional) and season. When the roast has 5-10 minutes to go, scatter over the corn and roast for the remaining time until lightly golden.
Chicken
Place a pan over medium-high heat. Pat the Chicken dry with paper towel and cut into bite-sized pieces. Lightly coat with cooking spray or oil (optional), Mexican spice, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
BETTER TOGETHER
In a bowl, combine the roast, Chicken, tomato, peppers, spring onion (to taste), and yoghurt.
TIME TO DINE
Bowl up the green leaves, top with the loaded creamy salad, and garnish with the coriander. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Corn
Lightly coat the Corn with cooking spray or oil (optional) and season. When the roast has 10-15 minutes to go, scatter over the corn and roast for the remaining time until lightly golden.
Chicken
Place a pan over medium-high heat. Pat the Chicken dry with paper towel and cut into bite-sized pieces. Lightly coat with cooking spray or oil (optional), Mexican spice, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
BETTER TOGETHER
In a bowl, combine the roast, Chicken, tomato, peppers, spring onion (to taste), and yoghurt.
TIME TO DINE
Bowl up the green leaves, top with the loaded creamy salad, and garnish with the coriander. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Corn
Lightly coat the Corn with cooking spray or oil (optional) and season. When the roast has 10-15 minutes to go, scatter over the corn and roast for the remaining time until lightly golden.
Chicken
Place a pan over medium-high heat. Pat the Chicken dry with paper towel and cut into bite-sized pieces. Lightly coat with cooking spray or oil (optional), Mexican spice, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
BETTER TOGETHER
In a bowl, combine the roast, Chicken, tomato, peppers, spring onion (to taste), and yoghurt.
TIME TO DINE
Bowl up the green leaves, top with the loaded creamy salad, and garnish with the coriander. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.68
for 4 servings · R33.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Sweet Potato Chunks needs 400 gBulk Kara Sweet Potatoes 2 kg 2 kg at R54.99 · 20% of packR11.00
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Bell Pepper needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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Tomatoes needs 4Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Old Stone Mill Mexican Spice
- Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken Street Corn Salad?
The preparation time for Chicken Street Corn Salad with sweet potato is between 25 and 45 minutes.
What is the total time required to make Chicken Street Corn Salad with sweet potato?
The total time required to make Chicken Street Corn Salad with sweet potato is between 35 and 55 minutes.
How many servings does Chicken Street Corn Salad provide?
4 servings
What are the main ingredients in Chicken Street Corn Salad?
Bell Pepper, Bell Peppers, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, Greek Yoghurt, Green Leaves, Old Stone Mill Mexican Spice, Spring Onion, Spring Onions, Sweet Potato Chunks, Tomato/es, Tomatoes
What is the nutritional information of Chicken Street Corn Salad?
Calories: 437, Carbs: 42 grams, Fat: grams, Protein: 46.1 grams, Sugar: 13 grams, Salt: 171 grams
How do I prepare Chicken Street Corn Salad?
TIME TO DINE: Bowl up the green leaves, top with the loaded creamy salad, and garnish with the coriander. Enjoy, Chef! BETTER TOGETHER: In a bowl, combine the roast, chicken, tomato, peppers, spring onion (to taste), and yoghurt. CHICKEN: Place a pan over medium-high heat. Pat the chicken dry with paper towel and cut into bite-sized pieces. Lightly coat with cooking spray or oil (optional), Mexican spice, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan. CORN: Lightly coat the corn with cooking spray or oil (optional) and season. When the roast has 5-10 minutes to go, scatter over the corn and roast for the remaining time until lightly golden. ROAST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Lightly coat with cooking spray or oil (optional) and season. Roast in the hot oven until golden, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
What should be prepared from my kitchen to make Chicken Street Corn Salad?
Bell Pepper, Bell Peppers, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, Greek Yoghurt, Green Leaves, Old Stone Mill Mexican Spice, Spring Onion, Spring Onions, Sweet Potato Chunks, Tomato/es, Tomatoes
How many calories does Chicken Street Corn Salad have?
437 calories
How much fat content does Chicken Street Corn Salad have?
grams